Refrigerator pourable and stable pancake batters for preparing s

Details Refrigerator pourable and stable pancake batters for preparing s Refrigerator pourable and stable pancake batters for preparing s

1981-02-11

1982-10-12

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

With biocide or biostat

426553, A21D 1004

Patent

active

043539327

ABSTRACT:
Microbiologically stable intermediate moisture batters for preparing microbiologically stable pancakes, both of which can be maintained at refrigerator temperature for extended periods of time are disclosed. The batters contain relatively high levels of shortening and total sugar content in a ratio to water of 0.3-0.6:1.0. Such a relatively low total sugar content allows flour content and other ingredients to approximate the levels found in homemade batters, while the water activity of the batter is kept below 0.95 for a refrigerator stable product, and the water activity of the resulting pancake is below 0.88.

REFERENCES:
patent: 3620763 (1971-11-01), Hans
patent: 3753734 (1973-08-01), Kaplow
patent: 4146652 (1979-03-01), Kahn

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